Monday, May 14, 2012

Skillet Lasagna



1 (28 oz) can diced tomatoes
water
1 tbp olive oil
1 med onion
1/2 tsp salt
3 med garlic cloves, pressed
1/8 tsp red pepper flakes
1lb ground beef
10 curly edged lasagna noodles, broken into 2" lengths
1 (8 oz) can tomato sauce
1/2 cup plus 2 tbp grated mozzarella cheese
ground pepper
3 tbp chopped fresh basil leaves.

Pour tomatoes with juice into a 1 qrt measuring cup . Add water till measures exactly 1 qrt.

Heat oil in 12" non stick skillet over med. heat until shimmering. Add onion and salt and cook onion  until it beings to brown--about five minutes. Stir in garlic and pepper flakes til fragrant-- about 30 seconds. Add meat and break apart, until no pink-- about four minutes

Scatter  pasta over meat--DO NOT STIR. Pour diced tomatoes and sauce over pasta. Cover adn bring to simmer. Stir occasionally about 20 minutes, till pasta is tender.

Remove Skillet from heat and and had salt and pepper and basil. Sprinkle cheese over top and let sit till  melted--about five minutes. Serve and eat.


No comments:

Post a Comment